Ingredients:
For the Pistachio Butter Filling:
1 cup of Prime Earth Smooth Pistachio or Crunchy Pistachio nut butter
2 tbsp powdered sugar (alternatively maple syrup, date syrup or honey for natural sweetness)
1 tbsp coconut oil (optional, for creaminess)
1/2 tsp vanilla extract (optional)
For the Chocolate Coating:
200g dark or milk chocolate (whichever you prefer)
1 tsp coconut oil (for a smooth coating)
Instructions:
1. Prepare the Pistachio Butter Filling:
In a bowl, combine the Prime Earth Smooth Pistachio or Crunchy Pistachio nut butter with powdered sugar (alternatively maple syrup, date syrup or honey). Mix in the coconut oil and vanilla extract if you want a creamier texture and enhanced flavor. Blend until smooth.
Refrigerate the pistachio butter mixture for 20–30 minutes to firm it up.
2. Melt the Chocolate:
- Break the chocolate into pieces and melt it in a double boiler (or microwave in short bursts, stirring every 20 seconds to avoid burning). Stir in the coconut oil for a smooth, glossy texture.
3. Assemble the Chocolates:
Using a silicone chocolate mold (or mini cupcake liners), spoon a thin layer of melted chocolate into each cavity, ensuring the sides are covered. Tap the mold to release any air bubbles.
Place the mold in the freezer for about 10 minutes to set the chocolate.
4. Add the Pistachio Filling:
Once the chocolate layer is set, take a small spoonful of the pistachio butter mixture and place it in the center of each chocolate mold, leaving space around the edges for the top layer of chocolate.
5. Seal the Chocolates:
Pour the remaining melted chocolate over the pistachio filling, ensuring it’s fully covered. Tap the mold gently to even out the chocolate and remove air bubbles.
6. Chill and Serve:
Place the mold back in the freezer for 20-30 minutes until the chocolates are fully set.
Once firm, pop the chocolates out of the mold and store them in an airtight container in the refrigerator.
Now sit down and enjoy the velvety texture of your Chocolate and Pistachio butter filled snack 😋
